How Different Are Gorgonzola And Blue Cheese?
Filed in Category Blue Cheese
I have a recipe for Gnocchi that calls for Gorgonzola cheese to make the sauce. I couldn’t find any Gorgonzola, so I bought blue cheese. I read that they are relatively the same, only for a few differences in pungency and texture. Can I do the recipe with what I have?
3 Comments so far
they are quite similar, gorgonzola is an italian blue cheese and I find it a bit more moist and pungent which makes it melt smoothly in recipes, otherwise you can substitute for blue cheese and I think it will be fine
The second girl is right, Gorgonzola is a bit richer and has a higher butterfat content, Blue cheese from Denmark or other places is a drier and less fatty cheese, but is a good substitute, gorgonzola with gnocchi is a very popular Italian dish, when I was a chef and worked in Hotel dining rooms a couple had Northern Italian themes, for the sauce we used just a heart stopping, whipping cream, butter, garlic and gorgonzola for the entire sauce, it was rich and fatty, you can slim it down by making a base bechemel or white sauce with milk and a flour roux, then adding the cheese and a bit of cream at the end.
Like other blue veined cheese’s some are softer and creamier, other are drier and crumbly, like stilton and blue creamy, one’s like Gorgonzola and French Roquefort, these has more moisture and are almost spreadable.
Funny you should ask this, as I am curious about the difference too.